Okay, this one's for vegetarians. Boil water for pasta (one pot); spaghetti or angel hair. While the water is boiling, slice some mushrooms, cut red bell pepper into strips, zucchini into semicircles, and broccoli into florets; keep vegetables separate. (You can use your choice of veggies, I count on about 5-6 cups total for 2 people.) Add pasta to boiling water - I usually use about 5 ounces for 2 people. In a skillet (pot #2), heat a small amount of oil and saute the bell peppers for a minute or two. Add mushrooms and cook another 2 minutes, then zucchini. Go back to the boiling pasta. About 3 minutes before the pasta is ready, add the broccoli flowerets to the boiling water. In a small bowl, dissolve 2 tsp cornstarch in 1/3 cup water plus 1/3 cup good tamari sauce plus a shot of hot sauce or Chinese chili paste. Pour the sauce over the mushroom mixture and bring to a boil to thicken. When pasta + broccoli is cooked, drain well and put on serving plates. Add veggies and sauce and top with grated parmesan.

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.Cinderella, CSY 33, Photo by Joe McCary

Regret for the things we did can be tempered by time; it is regret for the things we did not do that is inconsolable. - Sidney J. Harris

Shameless self-promotion - my blog for the Annapolis Capital newspaper: To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. still has some glitches to be worked out. Until then, I'm posting at: To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. and To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.! And a new project: To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

Boil 8 ounces of cavatappi or whatever; during the last three minutes add some cut up asparagus. Drain. Add 4-6 ounces of smoked salmon, some fresh basil, juice of one lemon, olive oil, salt, pepper, chopped pistachios. Chill and serve.

Always there are troublemakers ... Auspicious and Dale you know who you are.

Me I believe in all things for all peoples so you'll see there is now a thread for the rich and famous with all the trappings that only wealth can buy. (Except Microwaves which are still banned ... start your only bloody thread if you must )

Over there those of us who enjoy an excess of burners, are blessed with ovens and clutter up our sterns with BBQs can indulge themselves with ten course degustation menus should we so desire.

This thread though stays two pots (yes pressure cookers are permitted, indeed encouraged.) Many small boats only have two burners, some only one. It takes that extra bit of creativity to come up with good wholesome tasty meals when space and appliances are limited so in keeping with your old Furball's intellect ... let's keep it simple.

Okay, this one's for vegetarians. Boil water for pasta (one pot); spaghetti or angel hair. While the water is boiling, slice some mushrooms, cut red bell pepper into strips, zucchini into semicircles, and broccoli into florets; keep vegetables separate. (You can use your choice of veggies, I count on about 5-6 cups total for 2 people.) Add pasta to boiling water - I usually use about 5 ounces for 2 people. In a skillet (pot #2), heat a small amount of oil and saute the bell peppers for a minute or two. Add mushrooms and cook another 2 minutes, then zucchini. Go back to the boiling pasta. About 3 minutes before the pasta is ready, add the broccoli flowerets to the boiling water. In a small bowl, dissolve 2 tsp cornstarch in 1/3 cup water plus 1/3 cup good tamari sauce plus a shot of hot sauce or Chinese chili paste. Pour the sauce over the mushroom mixture and bring to a boil to thicken. When pasta + broccoli is cooked, drain well and put on serving plates. Add veggies and sauce and top with grated parmesan.

This dish will be greatly enhanced by either the fresh ginger root at the beginning of saute or lot and lot of garlic saute in olive oil before adding cooked pasta. Food needs to be balanced in both Ying and Yang energy. This delicate balance is essential to happiness and longevity.

The doneness of the pasta is also import. It can''t be cook to one's liking. It has to be al dente or it will affect the harmony of pasta. If consumed by human often, the meta-stage pasta will desensitize the insulin receptors and eventually lead to Type II diabetics in young age

When the pasta is about halfway done, melt 3-4 tablespoons butter in another small pot.

Add chopped garlic and whole sage leaves to the butter and cook until leaves are crispy but don't let the butter brown. If the leaves start to crisp before the pasta is done, take the pan off the burner and set aside. The leaves will get limp but can be re-crisped when you put the pan back on the fire for a minute or so. Watch the butter. This step is a timing thing and you want to end up with crispy leaves to pour over the pasta.

When pasta is al dente, strain into bowl, pour butter/garlic/sage mixture over top. Sprinkle with a little grey sea salt if desired.

*I have tried different pasta shapes and for some reason the bow ties work the best. Except for those times I make my own pasta, my pasta of choice is Barilla.
**I grow both purple sage and a yellow/green variegated sage. To me, the yellow tastes much better.

This thread though stays two pots (yes pressure cookers are permitted, indeed encouraged.) Many small boats only have two burners, some only one. It takes that extra bit of creativity to come up with good wholesome tasty meals when space and appliances are limited so in keeping with your old Furball's intellect ... let's keep it simple.

__________________
-"Honestly, I don't know why seamen persist in getting wrecked in some of the outlandish places they do, when they can do it in a nice place like Fiji." -- John Caldwell, "Desperate Voyage"

Heat a medium saucepan. Add a couple of tablespoons of olive oil (enough to cover the bottom of the pan, about a quarter inch) and saute the onions until soft. Add the orzo. Stir to coat with the oil and cook until it JUST starts to brown. Add the broth and cook until the orzo has a slight bite to it. If all the liquid gets soaked up, add a bit more water so that it's creamy.

Add the bottoms of the asparagus first to the orzo and allow them to cook a bit before adding the rest. The thicker the spear, the more time it'll need to cook.

Add the rest of the vegetables to the orzo and cook until they have the texture you prefer. I don't like my vegetables mushy. I cook them just enough so that they remain crunchy.

After spooning into the bowl or plate, sprinkle with preferred garnish. For something different, grate Parmesan cheese on top.

By choosing to post the reply above you agree to the rules you agreed to when joining Sailnet.
Click Here to view those rules.

Register Now

In order to be able to post messages on the SailNet Community forums, you must first register. Please enter your desired user name, your email address and other required details in the form below.Please note: After entering 3 characters a list of Usernames already in use will appear and the list will disappear once a valid Username is entered.

User Name:

Password

Please enter a password for your user account. Note that passwords are case-sensitive.

Password:

Confirm Password:

Email Address

Please enter a valid email address for yourself.

Email Address:

Log-in

User Name

Remember Me?

Password

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.